L'oeuf au boeuf et fromage au cognac- supper dance may 1980

12 Servings

Ingredients

Quantity Ingredient
3½ ounce Butter
½ cup Flour
¼ teaspoon Salt
⅓ teaspoon White pepper
40 ounces Milk
1½ cup Heavy cream
¼ cup Cognac
20 Eggs
½ pounds Dried beef
10 ounces Cheddar cheese; shredded
10 ounces Edam cheese grated
½ cup Dried bread crumbs
2 ounces Butter

Directions

1. Melt butter, add flour and seasoning ;: heat until bubbly.

2. Add milk and cream ; heat until thickened.

3. Add cognac ; and cool.

4. Scamble eggs.

5. Place ⅓ of sauce into bottom of casserole ; top with half of the eggs.

6. Layer with half of the cheeses and beef.

7. Cover with ⅓ of the sauce. 8. Make a second layer of eggs beef and cheeses.

9. Top with remaining ⅓ of sauce Add bread crumbs; dot with butter 10. Bake 30 minutes at 324 F.

Recipe by: Campus Club Of Millersville University* Posted to MC-Recipe Digest V1 #1058 by "tautog78@..." <tautog78@...> on Jan 28, 1998

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